Safety frying pan



March 4, 1930. Y B, B I 1,749,239

SAFETY FRYING PAN Filed Nov. 27. 1928 Patented Mar. 4, 1930 p i lLBERTfB. ABEL, OF'SYDNEY; NEW'SOUTH wALEs, AUSTRALIA earns? rmrme PAN Application filed november 27, 1928. serial No. 322,247.

' 5, Fryingipangcommonly called skillets as is o well known are of agenerally uniform constru'otionfvcoinprising a relatively shallow cylindrical 'body port ion and a bottom or base portion integrally united with thebody por "i tionj' asuitable handle being secured to, or

integral with said body portion;

In the use ofpans of the above noted character it is hightly important in order to obtain the best results in frying'operations that a the heat be confined to the bottom of the pan in Order that the food being fried be subjected to a uniform distribution of heat throughout, the pan bottom contacting area thereof.

. T To obtain these results it is necessary to '20 carefully'and accurately adjust the flame such that the tip thereof just contacts the under surface of the bottom of the pan but in frying operations which-are. usually rather hastily done time is not taken to accurately ad- ,just the flame with the result that the flame spreads 'outover thebottom of the panand plays up along the outer side thereof as is quite commonly experienced which results in discoloration of the outside of the pan,

'30 sticking and burning of the food beingrfried adjacent the sides of the pan, unequal dis- 7 I tribution of heat to the food being fried, un-

' pleasant odors resulting from the flame contacting the frying fats and thus preventing -further' use thereof, causing the stove to become greasy due to fats running down the outer side of thepan', causing the handle'to become heated such that it cannot be grasped by the bare hand, and very frequently the entire contents ofrthevpan becomes ignitedresulting in unpleasant odors as well as impairing the quality of the food. I

Even whenthe flame is so adjusted that it 'is'entirely confined to the bottom of the pan '45 the hot fat quite frequently sputters over the edge of the pan which frequentlyd'irects the flame over the edge of the pan resulting in burning the fat and possibly the food and furthermore the fat under these circumstances runs downthe outer side of the pan -0r hook, I r

As" indicated onthe drawingbody portion 11 is'pr'ovide'd with theusiIal' pouring spouts and'handle'is disclosed various other forms herentin the commonly used frying pan are entirely eliminated.

It i's'a further object ofthe present inventionto provide a frying pan which is simple in construction and which can 'be manufactured and sold at relatively low cost.

WVith the above objects in view as 'well as others that will become apparent from the following disclosure,reference will be had to the accompanying drawing forming a part thereof and in which I Figure 1 is a'ce'ntral longitudinal sectional View of-a preferred embodiment of my in vention. 1

fFigu'reEZis atop'plan view thereof.

Fi g'ure3 is afragmental sectional view depictinga' modification of my invention.

Figure 4 isa fragmental sectional view depicting a'still further-modification of my ing and which-comprises an outwardly flared relatively shallow body portion 11 defining sidewalls provided; with an integral handle supportingsocket member 12' in which is detachably seated afreduced end'iportion 13 of a'handle 14 which is heldin position by mOHIIS-OfilTIOtl l5 extending lengthwise and centrally thereof; R-od 15 is'threaded at one end thereof for'detachable engagement with a threaded recess 16 in thebase of socket member12 and provided at the opposite end thereof with an eye member for facilitating turning of rod 15 as well as providing a convenient means for hanglng the pan from a pm 18; a While a single "embodimentof body portion thereof may be utilized as they donot form any partof the; present invention.

' Body portion 11 is integrally united at the inner edge thereof with a flat bottom or base portion 19,'the central or body confined portion of which with body portion" 11 forms a frying pan similar to those now in common use but as indicated base 19 is of considerably portion 19 prevents the flame from playing over the outer side of the pan regardless of the adjustment thereof thus confining the heat of the flame entirely in the bottom of the pan which due to the uniform thickness of bottom 19 Will be uniform throughout the bottom of the pan subjecting the food in contact withrthe bottom to uniformtemcharacteristics peratures thus insuring a uniform, frying thereof. V I 7 By the provision of rim 21 frying 'fats which may sputter over the edge of the pan are collected on the outer surface of rim 21 and confined thereon by lip 22 thus positively preventingcontact of the fats with the flame and consequently avoiding disagreeable odors, burning of the fat or food, preventing the fats from coming in contact with the stove, and furthermore the projecting rim 21 V prevents the outer side of the pan from becoming discolored due to contact of the flame therewith as well as of handle 14:. c

As will be seen, the construction disclosed while presenting the above noted desirable is comparatively simple, dlflering from the commonly used frying pan only in the provision of rim 21 which will add comparatively little "additional expense to the manufacture of the Dan and which due tion to the ready washing of the pan but on the contrary due to preventing the sides of thepan becoming discolored require less time for, cleaning the pan than'those now in use which are subject to discoloration by the VVhile the projecting rim portion 21 is disclosed in Figures 1 and 2 of substantial widthvand. provided with a marginal outpreventing over heating 7 vention the marginal lip or bead is omitted to facilitate cleaning the pan.

As indicated in Figure 4, the rim portion 21 is provided witha downwardly roject- 1 ing lip or bead 22 adapted to confine the 'flame'to prevent the flame from playing up along the margin of the rim portion 21 and accordingly confining theflame to the base thereof. 7

While I have disclosed but a single embodiment of my invention it will be understood that Iain not limited thereto, but am at liberty to make such changes or alterations as fairly come within the scope of the suboined claim.

7 Accordingly, what I claim as new and desireto' secure byUnited States Letters Patentis:

A frying pan comprising a flat bot-tom portion," side walls projecting outwardly from said bottom portion, said bottom portion projecting beyond said side walls defining a flat extension of suflicient extent to prevent contact of a heating flame with said side walls during frying. V

' In testimony whereof Iaffix my signature. A. B. ABEL.

to its simple formation will offerno obstructurned bead on lip 22, the rim'portion may be of substantial less width as indicated at a 21 in Figure 3 and in which form of the in- 

